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Composition of Some Organic and Inorganic Compounds in Reverse Osmosis‐Concentrated Citrus Juices
Author(s) -
BRADDOCK R.J.,
NIKDEL S.,
NAGY S.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07743.x
Subject(s) - chemistry , aroma , orange (colour) , food science , reverse osmosis , acetaldehyde , limonene , chromatography , permeation , membrane , linalool , ethyl butyrate , ethanol , organic chemistry , biochemistry , essential oil
Orange, grapefruit and lemon juices were concentrated over twofold in a pilot scale reverse osmosis (RO) process using a commercially available membrane system. Major sugars, acids, vitamin C, aroma volatiles and over 20 minerals were examined in feed, concentrate and permeate streams. Typically, 15–20 aroma compounds were identified in feed juices and concentrates. Compared with less volatile compounds (e.g., ethyl butyrate, limonene), poorer retention during processing was noted for more volatile molecules (methanol, acetaldehyde, ethanol). °Brix of membrane concentrates were orange (25.3°B), grapefruit (25.1°B) and lemon (22.5°B). Vitamin C was rejected efficiently by the membrane. Mineral analyses showed similar elemental contents in feed and concentrate and insignificant concentration in permeate streams.